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Recipes
Beef Stew Seasoning
By nekmor
Better than the commercial stuff, easy to prepare ahead
- 1 Cup Wondra (or finely sifted flour)
- 2 tsp Oregano
- 1 TBS Basil
- 2 1/2 TBS Salt
- 1 1/2 tsp Black Pepper
- 2 1/2 TBS Garlic Powder
- 2 1/2 TBS Sweet Paprika
- 1/2 tsp Cayenne Pepper
- 1 TBS Celery Seed
- 2 1/2 TBS Onion Powder
- 1 tsp Rosemary
Sweet and Sour Cherry Chicken
By nekmor
Cut chicken into 1 inch pieces
- 4 boneless chicken breasts
- 1 lg. carrot sliced thin
- 2 tbsp. butter
- 3 tbsp. honey
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 2 c. pitted tart cherries
- Hot cooked rice
- 1 minced garlic
- 1/2 c. chicken broth
- 3 tbsp. red wine vinegar
- 1/2 tsp. ginger
- 3 green onions, sliced
- 1/4 c. sliced almonds
Chipotle Dry Rub
By nekmor
Combine all ingredients in a spice mill or blender and grind until even and fine
- 2 dried chipotle peppers (use 3 to heat it up a little)
- 3 tablespoons black pepper
- 2 tablespoons dried oregano
- 1 tablespoon dried cilantro leaves
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground dry orange peel
Avacado Cottage Cheese
By nekmor
1.Combine all ingredients in bowl
- ■1 16 oz container of low fat cottage cheese (curd size optional)
- ■2 small ripe genuine California avocados
- ■¼ cup finely chopped Bermuda onion
- ■¼ cup low fat mayonnaise
- ■salt and pepper to taste
Beef and Salsa Skillet
By nekmor
1 In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain
- 1 lb lean (at least 80%) ground beef
- 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa (2 cups)
- 1 can (15 oz) Progresso® dark red kidney beans, undrained
- 1 can (7 oz) Green Giant® Niblets® whole kernel corn, undrained
- 1 can (8 oz) tomato sauce
- 2 teaspoons chili powder
- 1 1/2 cups Original Bisquick® mix
- 1/2 cup water
- 1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired
Crisp Squash Pickles (Yellow or Crook Neck)
By nekmor
Bring the above to a boil, stirring to dissolve sugar completely
- In pot combine:
- 8 Cups sliced small squash
- 2 Large green peppers chopped
- 2 Cups chopped white onion
- 2 tbsp salt
- Combine and soak in ice water all of the above for one (1) hour. Then drain completely.
- 2 Cups white vinegar
- 3 Cups sugar
- 2 Tbsp. Yellow prepared mustard (Store brand is fine)
- 2 Tsp. Celery seed
Wild Thing Avacado and Crab Salad Cakes
By nekmor
To make the spicy mayo, combine the mayonnaise, lemon juice, sriacha, and sesame oil in a small bowl
- You’ll need molds that are about 2 1/2 inches in diameter and 3 inches deep. You can sometimes find deep, round, open-ended metal molds or cutters in kitchenware stores.
- Instead, you could use lengths of 2-inch PVC pipe from the hardware store that have been sterilized in the dishwasher, or empty, clean cans of a similar size with both the tops and bottoms removed. Eight- ounce tomato sauce cans work perfectly.
- For the spicy mayonnaise
- 3/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons sriacha or sambal
- 1/2 teaspoon sesame oil
- Kosher salt and freshly ground black pepper
- For the avocado and crab salad
- 6 tablespoons heavy cream
- 1 tablespoon whole grain mustard
- 1/2 pound Dungeness crabmeat, drained, picked clean of shell, and lightly squeezed of excess moisture if wet
- 3 ripe avocados, as needed
- 4 teaspoons tobiko (flying fish roe), salmon roe, or other caviar
Mexican Casserole
By nekmor
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 19-ounce can black beans, rinsed
- 1 14-ounce can diced tomatoes, drained
- 1 1/2 cups corn, frozen (thawed) or fresh
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 12 corn tortillas, quartered
- 1 19-ounce can mild red or green enchilada sauce
- 1 1/4 cups shredded reduced-fat Cheddar cheese
- 1/2 lb 4% ground beef
Oyster Corn Bread Stuffing
By nekmor
Oyster cornbread stuffing brings two of the favorite stuffing ingredients together in this delicious and flavorful ...
- 1/4 cup melted butter
- 1 quart well-drained raw oysters, keep the juice
- 1 tablespoon Cajun seasoning, or to taste
- 2 cups finely chopped onions
- 1 cup chopped celery
- 1/2 cup bell pepper, finely diced
- (we use red bell pepper for color)
- 1/2 cup milk
- 1 cup finely sliced green onion, just the greens
- 2 eggs, slightly beaten
- 8 cups of cornbread, crumbled**
- You can use cornbread of choice, either homemade or a mix. A good choice would be two boxes of Jiffy Cornbread mix
Seared Tuna Tostada with Black Bean Mango Salsa
By nekmor
1999 by Bobby Flay. All rights reserved
- 1 cup cooked or canned black beans, drained
- 1 medium mango, peeled and coarsely chopped (about 1 cup)
- 1/2 cup finely chopped red onion
- 1 jalapeno, stemmed, seeded and finely diced
- 1/2 cup coarsely chopped cilantro
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- Salt and freshly ground white pepper
- 2 yellow bell peppers, roasted, peeled and coarsely chopped
- 1/4 cup red wine vinegar
- 1 tablespoon chopped red onion
- 2 cloves roasted garlic
- 1 tablespoon honey
- 1 teaspoon chipotle puree
- 3/4 cup olive oil
- Salt and pepper
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- Three 1/4-inch thick tuna steaks (6 ounces each)